As seasons change, so does the menu at Arson. The downtown eatery from James Beard semifinalist Deme Lomas has introduced a bevy of new items to welcome summer. The restaurant, which fuses elements from European, South American and Asian cuisine, is doing its part to boost the neighborhood’s culinary reputation, and these latest additions further that mission.
At Arson, you’ll want to share everything. It’s best to come with a large group so you can order as much food as possible. Although we were only two people, we could easily find ourselves ordering and ordering until we had to be rolled out — it was that impressive. Thankfully, it didn’t come to that.
Our 8-course affair, which was plenty, took us on a journey of textures, flavors and aesthetics, where each bite lit up our palate and each beautiful dish made us reach for our camera. Chef Lomas and his team put a tremendous amount of detail into plates like the Chabroiled Tomato Soup and Artichokes; these items and others like the Mussels and Charbroiled Oysters may sound simple but there’s elements to them that elevate the dishes beyond any previous iterations you may have tried.
Larger dishes such as Argentinean Shrimp and Kurobuta Pork Belly are musts, depending on your protein preference. The former with its smoked paprika and tequila has some heat to it — literally — to perk up taste buds and make you consider taking a trip down to the eponymous country. Similarly, the latter dish shines with a layer of parmentier that mixes together deliciously. No matter what, though, make it a point to order the Jamon Iberico and Roast Beef Flatbread. Don’t let the basic name deceive you — it’s beyond mouthwatering.
Chocolate fans, rejoice: Truffles await at the end of your meal. Maldon salt, chile de arbor and yellow curry truffles close our experience on a high note. In fact, the entire meal was a high note. With these newest dishes now available at Arson, Chef Lomas continues to keep Miami on the culinary map.